Sterilizing the jars before canning prevents bacteria growth.
Making basil and garlic sauce with fresh tomatoes when they are in season takes time and effort so making a large quantity and canning for later use saves time in the long run. Since the basil and garlic sauce is made without meat, the processing time in the canner is shorter, and is identical to that of spaghetti sauce without meat.
Instructions
1. Sterilize pint or quart-sized canning jars, lids and rings on the sterilize cycle of your dishwasher. If you do not have a dishwasher, boil water in a large pot and put the jars in the boiling water for 10 minutes and the lids and rings for five.
2. Bring your sauce to boiling and then fill the canning jars leaving one inch of headspace. This is to allow room for the liquid to boil during the canning process.
3. Place the lids and rings on the cans. Place on the rack in your pressure canner and adjust the water, venting and pressure according to the directions that came with your canner. Each brand has slightly different requirements and the directions need to be followed for your specific canner to avoid spoilage.
4. Process the sauce for 20 minutes for pint jars and 25 minutes for quart jars. Remove from the pressure canner with a pair of canning tongs. Set on a flat surface to cool.
5. Check the centers on the lids of the jars, they should be depressed slightly. This indicates that the sauce processed correctly. If any of the jars did not process, reprocess the jars or place in the refrigerator and use within two weeks.
Tags: lids rings, , basil garlic sauce, canning jars, garlic sauce, pressure canner